Harvard Beets - cooking recipe

Ingredients

3 c. cooked beets, cubed
2 Tbsp. butter or margarine
1 Tbsp. cornstarch or 2 Tbsp. flour
2 tsp. sugar
1/4 c. vinegar
1/4 c. water

Preparation

Melt the butter in top of a double boiler.
Add cornstarch and sugar.
Make a small paste.
Add the vinegar and water slowly, stirring constantly, until they start to boil.
Add the beets and cover double boiler until the beets and sauce become a rich red.